Lemon Blueberry Cake
KETO
Ingredients
Cake Layers – 2 ¼ cups Almond Flour – ⅓ cup Coconut Flour – 1 ¼ tsp Baking Powder – ¼ tsp Baking soda – 6 large Eggs – ¾ cup Erythritol – 2 tbsp Lemon Zest – ⅓ cup Lemon Juice – ½ cup Coconut Oil – 1 tsp Vanilla essence – ¾ cup Blueberries
Lemon Buttercream Frosting – ¾ cup Unsalted Butter – 12 oz Cream Cheese – 2 ½ tbsp Lemon Juice – 2 tbsp Almond Milk – ⅔ cup Erythritol BLUEBERRY CHIA COULIS – 1 cup Blueberries – 2 tsp Chia seeds – 2 tbsp Erythritol – 2 tbsp Lemon Juice – 1 tbsp Water
Combine Dry Ingredients
1
Combine Liquid Ingredients
2
Make A Well and Pour
3
Pour Egg Mixture And Mix
4
Add Blueberries To Batter
5
Pour Batter Into Oiled Pan
6
Spread Cake Batter
7
Cook Two Low-Carb Layers
8
Mix Frosting Ingredients
9
Adding Cream Cheese
10
Adding Lemon Juice
11
Mix Buttercream Frosting
12
Cool Down Cooked Cake
13
Heat Coulis Ingredients
14
Let Coulis Simmmer
15
Spread Buttercream
16
Add Blueberry Coulis
17
Top the Cake with Frosting
18
Cover Cake with Frosting
19
Keto Lemon Blueberry Cake
Net Carbs Fat Protein
4.9 grams
18.5 grams
4.5 grams
Servings
Time
Serving: 1 Slice Makes: 24 Slices
Prep: 20 Minutes Cook: 25 Minutes